Submerge and soak bamboo skewers in warm water for at least 30 minutes. Fold a piece of foil to place under the skewer handles (or over if baking/broiling) to prevent burning.
Clean and preheat the grill. Oil the grates prior to adding the shrimp skewers.
Cut the scallions. Gather ingredients for the sauce.
*To thicken sauce: XANTHAN GUM: Mix the Xanthan Gum into the sweetener or it will clump. ARROWROOT POWDER: Make a slurry of 1 tsp Arrowroot Powder to 2 tsp of water, to add at the end.
In a small pot over medium-high heat, bring the first 5 ingredients to a boil. Whisk and simmer for 5 minutes over medium-low to low heat. Add the arrowroot slurry and simmer for 1 minute more. (If using xanthan gum, see above.)
Taste and adjust sweetness. Pour the sauce through a strainer, pushing gently on the solids to extract flavor. Cool. Divide the sauce in half for glazing and serving.
To adjust flavor: If it tastes good but needs something and you don't know what, add 1-2 very small pinches of salt. If that doesn't do it, add a squirt of lime juice.
Working on a flat surface, curl shrimp and push the skewer through two points to help the shrimp keep their shape. Alternate shrimp with pieces of scallion.
Mix the sesame and olive oils together and brush over the shrimp skewers just prior to grilling.
Place the shrimp skewers on the grill, placing the folded foil under the handles if using bamboo skewers. Cook until the shrimp turn pink half-way-up the sides, about 4-6 minutes. Turn the shrimp over, brush with the teriyaki sauce and cook 4-6 minutes more.
Brush both sides of the cooked shrimp with teriyaki sauce. Serve with the reserved sauce on the side.
Serves 4 people at 4 NET CARBS PER SERVING.
TO COOK SHRIMP TERIYAKI IN THE OVEN:Place shrimp on a foil lined sheet pan. Mix 1/3 cup of keto teriyaki sauce in a bowl with 1 teaspoon of toasted sesame oil. Liberally brush both sides of kabobs with sauce. Place foil over bamboo skewer handles while cooking.BAKE: at 425 for 4-7 minutes or until all pink. BROIL: 4-5 inches from the heat for 5 minutes. Turn, and broil until the shrimp turn pink, 5-7 minutes more.